Belgian waffle recipe with bacon, hollandaise and poached eggs

This recipe for Belgian bacon and egg waffles is a terrific brunch or pick me up. It’s filling, tasty and simple to make, and is best served with hot, strong coffee or a good Bloody Mary.

Belgian waffle recipe with bacon, hollandaise and poached eggs

Cuisine: American

Prep Time: 25

Cook Time: 30

Total Time: 55

Servings: waffles

Calories: 3kcal

Print Recipe

Ingredients

For the Hollandaise sauce:

4.5 oz Butter melted
2 teaspoons Lemon juice
2 teaspoons White wine vinegar
2 Egg yolks large free-range
Salt
Black pepper freshly ground

Bacon and Eggs:

2 tablespoons White wine vinegar
4 Eggs large, free-range
12 slices Bacon streaky
2-3 tablespoons Chives finely chopped
8 Belgian waffles

Instructions

Hollandaise:

Melt butter in pan and allow to simmer.
Place lemon juice and vinegar in separate pan and heat to just boiling.
Put egg yolks into food processor with pinch salt.
With motor running add hot lemon, vinegar mix in steady stream.
Slowly add melted butter till it's all incorporated.
Remove hollandaise from processor and season with black pepper and sea salt.

Poached eggs:

Bring pan of salted water to the boil and add vinegar.
Whisk to create a whirlpool and as it settles carefully crack egg into water.
Simmer 2 minutes-3 minutes.
Remove egg with slotted spoon and drain.

Crispy Bacon:

Heat frying pan till hot.
Add bacon and cook evenly till crisp on both sides.
Remove and drain on kitchen paper.
Heat waffles till warmed through.

Serving your Belgian waffles with bacon:

Place 2 waffles on each plate.
Top with 4 rashers of bacon and 1 egg.
Add a good drizzle of hollandaise and garnish with chives.

Nutrition

Optional:

Add baby spinach leaves when stacking the waffle, bacon and egg.

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